What cheeses are not. Low-fat cheese is one of the most important foods in the diet.

Cheese is a favorite product of many people. Due to the wide variety of varieties and tastes, colors and textures, it is suitable for any gastronomic event, as an appetizer or dessert.

Like many other dairy products, cheese provides the body with protein, vitamins, useful minerals. Cheese is one of the best sources of calcium.

Cheeses are classified geographically or by place of origin, according to variations in production techniques, milk type, general characteristics (taste, structure, size), physical properties (shape and appearance), moisture content. Cheese is categorized into four main types - soft, semi-soft, semi-hard and hard. It depends on the amount of moisture, which directly affects the texture of the cheese.

Recently, it has become relevant to determine the product by such characteristics as low-fat cheeses, soft cheeses and sharp cheeses. This aspect of cheeses is actually what we are talking about, although the same kind of cheese can be both low-fat and soft, and soft and spicy at the same time.

Most cheeses are made from certain varieties - from skimmed milk or whey. Distinctive taste, structure features depend on the type of milk, the methods of its curdling, the type of bacteria that are used for the cheese ripening process. Also the amount of salt or other seasonings added to the cheese. No less important are conditions such as temperature, ripening time, and humidity levels. Sometimes, seemingly minor changes in processes can have significant consequences, and the end result is a completely different tasting cheese that differs from a particular variety.

In general, of course, as such, the definition of "low-fat cheese" is somewhat incorrect, since any cheese contains fat.

Among the cheeses that have come to be commonly referred to as low-fat cheeses due to their low fat content, the following can be listed: ricotta; feta; chechil; Gaudette; suluguni; Polar Valio; Adyghe; Arla, oltermani; Viola Polar, Grunlander, Fitness. However, it should be borne in mind that the concept of "low-fat varieties of cheese" does not mean "light" products at all.

Homeland Armenia and Türkiye (Anatolia). In structure, it resembles suluguni and mozzarella. It is produced in the form of dense, thick, “cords” rolled into eights. Chechil ripens in sea water and is often smoked before consumption.

Another cheese that is also classified as a low-fat cheese, although it is made on the basis of soy milk, is tofu.

Available in both Eastern and European markets, tofu surprises with its great variety. However, it falls into two main categories: fresh tofu, made from soy milk, and processed tofu, made from fresh tofu.

Tofu is a low-calorie product, contains a relatively large amount of protein and little fat. It has a lot of iron, depending on the coagulant used in production, calcium and magnesium.

Soft cheeses include cottage cheese brie, dor blue, roquefort, mozzarella, muenster, and the like. These cheeses harmonize well with fruits and meats, and are often used as a breakfast product.

Spicy varieties of cheese have a strong aroma. The longer the cheese matures, the sharper it becomes. It is believed that after nine months of maturation, the cheese can be classified as spicy. After fifteen months of ripening - extra spicy. Spicy cheeses are served with various dishes and with wine. Among the sharp cheeses, cheddar, dor blue, limbburger, and asiago can be distinguished.

Blue cheeses are defined as soft and sharp varieties. They are served in salads or with fruits - pears, figs, dates. Sometimes with varieties Porto, Zinfandel.

Low-fat cheese is a non-existent concept. Any cheese has fat, the difference is only in its quantity. Let's find out: which cheese is the lightest?

In Russia, it is sometimes found under the unofficial names "granular cottage cheese" and "Lithuanian cottage cheese". In the USA and European countries (and not only English-speaking countries), corned cottage cheese is called cottage cheese(English village or cottage cheese).

It is often referred to as homemade cheese. At first glance, cottage cheese looks like fresh cottage cheese, but its texture is much softer, one might even say creamy, and it tastes a little saltier. 100 g of cottage cheese will provide our body with 85 calories and 17 g of protein, so it is recommended by nutritionists even with the most strict diets.

In appearance, this cheese has nothing to do with any other. It is produced in the form of strands of fibrous structure, tied into a bundle. Chechil ripens in brine, but often it is mixed with cottage cheese or other cheese and stuffed into unglazed jugs or wineskins.

The taste and smell of this cheese are sour-milk, sharp, the fibrous dough is dense, the surface of the product is rough. Fat in it contains up to 10%, moisture - no more than 60%, salt - 4-8%.

5. Low-fat cheese - Viola Polar, Grunlander, Fitness (fat content 5-10%)

Such cheeses are just a godsend for losing weight! But you need to look for them in large stores. Learn more about the reverse side of the package - the label, some cheeses contain 5% yogurt, not fat!

6. Low-fat cheese - Ricotta (fat content 13%)

Ricotta is an invariable component of the Italian breakfast. Often it is called cheese, but this is not entirely true: after all, it is not prepared from milk, as we used to think, but from the whey remaining after the preparation of other cheeses.

A slice of ricotta contains, on average, 49 calories and 4 grams of fat. half of which are saturated. The content of this product has the lowest amount of sodium compared to other cheese products. Due to its high nutritional value and impressive composition of vitamins and trace elements, ricotta gives a quick feeling of satiety. In addition, this variety of curd cheese is recognized as a protector of our liver, because it contains methionine, a sulfur-containing amino acid.

7. Low-fat cheese -light cheese, feta (fat content 5-15%)

This cheese, or rather, even feta cheese, is a traditional product of Greek cuisine. But it is eaten with pleasure in many other countries, including ours. Feta is considered a high-fat, high-cholesterol food with a calorie content of approximately 260 kcal/100 gm. But not everyone knows that the feta cheese they love is produced in the light version, although, to be honest, it is this variety that is hard to find on supermarket shelves.

However, the effort you put into searching will justify itself in full. Feta Light is usually made from goat's milk and contains only 30% fat, while traditional feta uses sheep's milk and is then 60% fat. It is usually put in a Greek salad along with vegetables and olives, or it is used in Caprese salad, where it replaces mozzarella.

If you do not consume feta in combination with high-fat foods, then it can be recommended as quite suitable for a diet.

8. Low-fat cheese - Arla, Oltermani(fat content 16-17%)

Such low-fat cheeses have a delicate pleasant taste of natural milk, the texture is dense, uniform, with small evenly distributed eyes. Great for people who care about their health.

Cheese, without a doubt, is one of the most beloved foods by many. After all, it is tasty, satisfying and at the same time it is quite easy. However, those who are on a diet do not use all the options offered in stores. After all, for weight loss you need to use only low-fat varieties of cheese. However, few know exactly what they are and how to choose them correctly.

What are the benefits of cheese?

Cheese has a fairly large number of useful properties. So, for example, it is an excellent source of obtaining a large number of different essential elements, for example, amino acids, which are vital for the human body. So, for example, it is lysine and tryptophan. Milk fat, which is quite richly represented in this product, is absorbed by the human body very easily, which means it becomes an excellent source of energy and takes an active part in a wide variety of metabolic processes in the body.

Phosphorus and calcium contribute to the additional strengthening of human nails, bones, hair and teeth. And these are natural vitamins, and not used in the form of industrial ready-made complexes. At the same time, most often cheese is a high-carbohydrate product, which means that you need to choose it for a diet very carefully.

What are low-fat cheese options?

Low-fat cheeses that can be safely used in a diet have a variety of choices. So, among them:

• Gaudette (a kind of light analog of Gouda)
• Chechil
• Fitness
• ricotta
• Cheese or Feta
• Oltermani

Low-fat cheeses retain all the beneficial properties of this product, also have the necessary vitamins, as well as other trace elements and nutrients, but for all that, they are made from less fatty ingredients and do not provide a large amount of calories, which is especially important when dieting.

So, for example, Tofu cheese has 1.5-4% fat content. This is due to the fact that it is made from soy milk. At the same time, it is a curd variant and, in essence, very much resembles ordinary cheese. Such a product is extremely useful for strengthening bones, because. it contains a lot of useful substances such as protein and calcium.

In Gaudette, according to experts, 7% fat. It also contains quite a lot of calcium. This version of cheese has an original soft, but at the same time spicy taste.

With a diet, Chechil will also be good, which has only 10% fat. By itself, it is very much like suluguni cheese. Most often it is offered in smoked form, due to which it has a very original taste.

Varieties from the "fitness" category are also low-fat - up to a maximum of 10%. True, it should be understood that such products, for a number of different reasons, are not among the common ones and it can be difficult to find them on sale.

Also, those who are trying to lose extra pounds can turn their attention to such varieties of dairy products as cheese or feta. They can be different - from 5 to 15% fat. Such a product is prepared from sheep's milk; goat's milk is used to make light options.

Ricotta has a 13% fat threshold and is made from whey, which is often left over from the production of other types of cheese. In it, according to experts, the lowest percentage of sodium content. And, besides, this cheese has the most beneficial effect on the liver, due to which it is often recommended and successfully used when maintaining dietary table No. 5.

Meet during the diet and fatty varieties such as Oltermani. This is perhaps the fattest type of cheese that is allowed during the establishment of a balanced diet. It has 16-17% fat. It is an excellent product option for those who are actively counting fats while compiling their diet.

Cottage cheese

Separately, you can highlight the grained cottage cheese. Although it is not cheese itself, it is still quite often placed in this category when talking about a balanced diet. Its percentage of fat content is usually 5. Such a product is prepared by adding salted cream to the curd grain. These creams are not very salty, so they do not harm the body. This version of the product can be eaten even with very strict dietary restrictions.

What to consider when taking cheese

Even when taking low-fat cheeses, there are a certain number of rules and regulations that should be strictly followed. So, for example, it is not recommended to eat cheese for more than 10 days in a row. This is due to the fact that cheese is rich in protein, and protein often negatively affects the functioning of the kidneys. So don't try to overload them too much.

In addition, those who are allergic to dairy products should also be careful with such a product. In such people, taking even low-fat varieties of cheese can lead to serious consequences.

From the article you will learn how cheese is useful, how to choose it correctly, store it, and whether it can be used by sick people.

For most people, cheese is the most delicious treat. This product can be eaten just like that or added to salads, casseroles, cook the most delicate cheese-creamy soups from it. But eating it in huge quantities, we do not think at all about whether such food benefits our body.

Until now, nutritionists have not given a clear answer to this question. Some consider it just a storehouse of useful substances, others categorically forbid eating it for people who watch their figure. Therefore, let's see what effect this popular product has on our body.

Why is cheese useful?

Although cheese is considered a fairly high-calorie product, if you eat it in moderation, it will definitely not bring harm to the body and figure. We all know that this nutritious meal is made from whole cow, goat or even sheep milk. Substances are added to fresh milk that help it curdle, and as a result, manufacturers teach a clot-billet on the basis of which all known varieties are produced.

Due to the fact that this product is made exclusively from milk, it contains a huge amount of calcium, which our bones need so much. If you eat at least 50 grams of quality cheese per day, then your body will receive a daily dose of healthy fats.

It also has a fairly good effect on the appearance of the skin, nails, helps improve vision and accelerates growth. Based on this product, you can prepare various healing masks for our skin. They will have a beneficial effect on the skin, moisturizing and toning them.

Useful substances that are in cheese:
Squirrels
Amino acids
Various vitamins
Salts of mineral origin
Zinc and phosphorus

Cheese Selection Criteria

Now in stores and markets you can see a fairly large assortment of dairy products, but unfortunately you have to look for high-quality and healthy cheeses.

After all, sometimes it happens that, having bought a product we like, and bringing it home, we only notice there that not everything is in order with it. In order not to get into such a situation, you need to be a little more careful.

Recommendations for choosing a healthy cheese:
Compound. Be sure to read the packaging carefully. On a quality product, and preferably not in a foreign language, a complete list of the ingredients from which the product is made should be indicated. Natural cheese should not contain various fillers and synthetic additives. It should contain milk and bacterial starter. If you decide to buy a product without packaging, then you can ask the seller or store manager for all the necessary documents. If it contains, for example, palm oil, it is better to refuse such a purchase.

Mode of production. Cheese products are of two types: mature and unripened. Healthy cheeses are usually left to mature after making. This technology improves the taste of the product and makes it more aromatic. But, unfortunately, there are much more cheeses on sale now, which are prepared according to accelerated technology. And, although they are much cheaper than mature ones, they are quite inferior in quality to them.

Taste and texture. If you want to buy a truly healthy cheese, then do not forget to pay attention to its structure. It should not crumble, be too soft or hard. If at least one of the properties described above is present in the selected variety, then this is a sign that it was amenable to freezing or that it contains not very useful food additives. Also, taste the cheese before buying. If it is very bitter and smells something like ammonia, refuse to buy, because this is an indicator that the cheese was made using accelerated technology.

Criteria for choosing cheese for weight loss

As you probably already understood, a quality product has a rather positive effect on a person. But what about women or men who have set themselves the task of bringing their body into perfect condition. Indeed, at the very first consultation with a nutritionist, they will find out that cheese is a rather fatty product and it would be better to refuse to use it in food.

Of course, most people, when compiling a new diet, cross out their favorite treat from there and try to somehow do without it. But still, if you approach the selection process correctly, you can find varieties that you can safely eat even during the period of weight loss.
Simple recommendations:
Choose varieties with the lowest percentage of fat
Pay attention to the amount of protein
Do not buy strongly sharp and salty cheeses

Types of cheese

When buying cheese, we first of all pay attention to its taste, color, texture, appearance, and, of course, its price. In addition, dairy products may differ in density, fat content, amount of liquid and the presence of vitamins and minerals.

Each variety has its own taste qualities, based on which they are used either to prepare delicious dishes or eat it in its pure form.

Classification of healthy cheeses:

Solid. Such a product after manufacturing is mandatory sent for ripening. After about 6-8 months, it hits the shelves of stores. Hard cheeses have a high density and a pronounced crust. The greater its thickness, the longer the product matured. High-quality and healthy cheese is easy to cut, does not crumble and does not stick to the knife. This type includes parmesan, cheddar, gouda, edam and maasdam

Soft. Typically, these cheeses have a fairly short shelf life (from 2 to 7 weeks) and this affects their price. Because of this, they can be classified as elite products. Some fall on the shelves of shopping centers cut after production, others require additional processing. Most often, they have an oil-grained structure and emit the smell of damp earth and mushrooms. This type includes camembert, brie, mascarpone, dor blue, roquefort and stilton.

Pickled. This type of cheese product is prepared using the same technology as the others, but the main difference from other varieties is storage in a special brine. Properly prepared cheese has a moderately salty, slightly sour taste, with the smell of fresh milk and mushrooms. And remember, this variety should not be bitter, because this is an indicator of not quite proper storage. Pickled varieties include feta, suluguni, brynza

How to store cheese?

Since cheese is a living product that continues to ripen even after purchase, its storage must be approached quite seriously. If you do not maintain the temperature, humidity at the same level and do not periodically ventilate the storage place, then it is likely that it will change for the worse both its appearance and its taste.

Recommendations to help extend the shelf life of the cheese product:
Store in a glass container
Do not buy a lot of cheese at once
Can be additionally wrapped in paper or cotton towel
Avoid temperature fluctuations

What do different types of cheeses eat with?

All cheeses are good in their own way. Some perfectly complement the finished dish with new flavors, while others act as a separate element. If you choose the right type, then on the basis of cheese you can cook delicious desserts, casseroles, first and second courses.

So:
Soft varieties. Most often, this delicacy is served with high-quality chilled wine and beer. An addition to such an appetizer can be thin slices of crispy bread or a cracker. In some countries, Brie cheese is added to freshly brewed coffee instead of cream or milk. It is believed that it makes coffee even more aromatic.

hard varieties. It is usually served as an appetizer instead of dessert. For sweetness, sweet fruits can be served with it, for example, grapes, cherries, melons. It can also be used to make pasta or sauces. Such cheese is washed down exclusively with red wine. In extreme cases, pre-warmed port or sherry may be served.

Blue cheese. It has a fairly rich taste and pungent odor, so it is quite difficult to combine it with other components. It is usually eaten in its pure form or with the addition of arugula. You can drink both white and red wine

Is it possible to eat cheese with diseases?

If you have, for example, a banal SARS or tonsillitis, then there is such a product can be quite calm. The main thing is to use it in small amounts and combine it correctly with the rest of the food and drinks.

But if you have chronic kidney disease, gastritis or pancreatitis, then this fermented milk product should be used with caution in food.

Kidney diseases. Since cheese is a dairy product, it contains a large amount of phosphorus. It is he who, in the event of a sharp exacerbation, will have a negative effect on the kidneys. In the first stages of the disease, sick people can afford to eat just a couple of pieces of cheese, as long as it is not salty and spicy. But if the disease begins to progress, then such people are credited with a phosphorus-free diet, which means that a person needs to do everything to ensure that phosphorus enters the body in the smallest possible doses.

Gastritis. This disease is quite difficult to treat and is most often manifested by quite severe nausea and rather painful spasms. In the case of a severe exacerbation, a person has to refuse food for a day, in general. Only clean water is allowed. After the condition improves a little, you can start eating vegetables, cereals, soups and jelly. From all this we can conclude that it is better for people suffering from gastritis to exclude cheese from their diet.

Pancreatitis. If a person's pancreas becomes inflamed, then he has no choice but to go on a diet. High-quality and healthy cheese in it may well be, most importantly, it will correctly determine the view. With pancreatitis, it is strictly forbidden to eat smoked, processed and hard varieties. When the pancreas begins to return to normal, you can buy yourself a soft, mild and unsalted product. Start introducing it into your diet gradually. To begin with, eat literally from 15-25 g, and over time, bring the daily dose to 50-100 g. If you follow these simple rules, you can safely eat your favorite treats without fear for your health

Video: How to buy real Cheese, not fake?

Even low-fat varieties of cheese have a small percentage of fat, but the percentage of fat varies.

There are many types of cheeses, more than 400. They are made not only from cow's milk, but also from goat, horse, sheep, and camel. They differ from each other in manufacturing technology, taste.

Are divided into:

1. Rennet- in its production, rennet is used,
2. Sour-milk- Add yeast to milk.

People who really care about their health eat foods with a reduced fat content. This is the right tactic.

Even your favorite, but high-calorie product, it is better to replace it with a low-fat one, for example, curd cheese, or any other low-fat one. Standard fat content - 90 kcal per 100 grams of product. And we need a calorie content of less than 90 kcal.

Can you eat cheese on a diet?

I will answer right away: it is possible and necessary. Cheese is a very useful, easily digestible product. It contains a lot of magnesium, iodine, iron, phosphorus, protein, zinc, calcium. Vitamins of groups A, E, F, D, PP, C, B and many other useful components.

Nutritionists have long developed the well-known cheese diet, where the fat content should be no more than 35%. This is when different varieties of cheese predominate in the basis of the diet. Such a diet always gives good results, helps to reduce weight, while the person does not feel hunger.

Because cheese, even fat-free, is quite a satisfying product. The main thing is to choose it correctly and consume it in reasonable quantities if you are thinking of going on a diet due to ill health, adhere to a healthy lifestyle, want to lose those annoying extra pounds, etc.

Immediately decide whether you can eat cheese or is it better to refrain from it. Consult with your family physician.

During the diet, you can use:

1. Cheese Tofu- it has the lowest percentage of fat content, only 4%.
   It can be eaten daily, it:
   • strengthens the human skeleton;
   • has unique healing properties;
   • significantly reduces bad cholesterol in the blood;
2. Cottage cheese- can be consumed, only the percentage of fat content should be no more than 5%.
3. Cheese Gaudette- a new low-fat type of cheese 6%.
4. Can be bought Oltermani, Chechil, Ricotta, fitness cheese, only light.

Low-fat cheeses are a godsend for the diet. In addition, milk fats are healthy and easily absorbed by the body.

List of low-fat cheeses

Low-fat cheeses are made from skimmed milk. That is, cream is first removed from milk, then cheese is made.

Only it will be difficult to call it completely non-greasy, because the percentage of fat content will still be present, but in different percentages:

1. fat-free - fat content less than 15%;
2. lungs - fat content 15-40%;
3. normal - fat content 40-60%;

low fat cheese in terms of taste and useful properties, it is almost not inferior to fatty varieties. And in some respects it even surpasses them.

Here are some of them:

Hard cheeses

Hard cheeses are most widely used, these include: Romano, Emmental, Raclette, Grano Padano, Leiden, Gruyere, Parmesan, Pecorino, Maasdam, Frisien, etc. Hard cheeses contain lecithin, it affects the proper metabolism of fats.

Lecithin is included in the structure of cell membranes, is responsible for their permeability, normalizes cholesterol levels, stimulates the work of enzymes to break down fats.

Cheese production is a long process. And maturation takes up to 3 months or more.

Cheese features:

Soft cheeses

Soft cheeses have a pasty texture, milky or creamy taste.

It is produced from cow's milk and bacterial starter, classified:

1. with maturation;
2. without maturation.

Most popular:

• Dorogobuzhsky- the crust is covered with mucus, transparent color. It has a spicy-spicy taste, very pronounced, without eyes.
  Known Species: Road, Dorogobuzhsky, Kalininsky.
• Camembert type- the head of the cheese is covered with white mold.
  Main View: Russian Camembert.
• Smolensky type- heads no more than 2 kg, spots of mucus are clearly visible on the crust. It is not necessary to remove the mucus before eating.
  Its representatives: Hunting, Diner.

Homemade low fat cheese

The healthiest cheese is homemade. This is a good alternative to the store, because there you can buy stale and low-quality products. And at home you can always control the process.

Varieties of low-fat cheeses that can be bought at the store

It is not a problem to buy such cheeses in the store now. They are, of course, difficult to find in ordinary grocery stores, but large supermarkets have them.

Tofu

In lean Tofu, the fat content will range from 2-4%. It has a lot of protein and calcium, it has healing properties. It is also called bean curd because it is made from soy milk.

This is a curd cheese, in texture and color reminiscent of unsalted and low-fat cheese. Its taste is neutral, that is, almost absent. It goes on sale in vacuum packages, in which the liquid is determined.

It differs in consistency and method of production:

1. solid;
2. ordinary.

This cheese has many varieties, they are even made with additives: nuts, seasonings, peppers, etc.

Smoked tofu is popular, its types:

1. Dense - has two varieties:
   1. Asiatic;
   2. west.
2. Silk- soft, pudding-like.
3. "Smelly"- strong smell, Chinese version.

Rich in vegetable protein, contains all the essential amino acids, a supplier of iron, calcium. Does not contain cholesterol at all, low calorie. It has spread all over the world.

Gaudette

The famous Dutch cheese Gouda now has a fat-free counterpart called Gaudette. This is the newest cheese from Scherdinger, contains only 8% fat (16% in solids).

It has a classic soft-thin cheesy taste. It has a high content of calcium, it is easily and completely absorbed.

Chechil

Chechil cheese has an interesting shape in the form of long threads of various thicknesses. The taste is pronounced, sour milk. Fat - up to 11%.

The structure is slightly rough, layered, may be:

• braided into wreaths, or braids;
• roll up into bundles or balls.

Its varieties:

• in the usual smoked form;
• salty.

It has a wonderful milky taste, is produced:

• in plastic containers with a capacity of: 100 g, 200 g, 400 g;
• in the form of triangles;
• cutting.

With fillers: ham, mushrooms, chocolate, just creamy, etc. They make salad and soups. For their production, hard cheeses are taken, butter and other natural ingredients are added. Fat content - 5-10%.

Look here.

ricotta

Ricotta is an Italian delicacy dairy product. It is made from whey left over from making other cheeses. Milk for whey is taken differently. They can even use a mixture of milk, several types at once.

She has a slightly sweet taste, fat content:

• 9% from cow's milk;
• up to 25% from sheep's milk;
• 15% from goat milk;
• 28% from buffalo milk.

Calorie content per 100 g - 120 kcal. Its sodium content is the lowest when compared to other cheeses. It contains an impressive composition of trace elements and vitamins, especially a lot of calcium.

Even methionine is present - this is a sulfur-containing amino acid that protects the liver from adverse environmental factors.

Types of cheese:

• Ricotta Forte- taste qualities are excellent, they are stored for a long time, they are made only from sheep's milk.
• Ricotta Fresca- only freshly prepared cheese is used, aging is not needed here.
• Ricotta affumicata- made from a mixture of goat and cow's milk, there are also smoked types.
• Ricotta al Forno- prepared from a mixture of goat, buffalo, cow milk, kept in ovens. It is not only classic, but with different flavors: vanilla, lemon, chocolate, etc.
• Ricotta Romana- you need a long exposure, the cheese is hard, salty taste.

Feta

Feta is a Greek semi-hard cheese made only from goat and sheep milk. Keep in saline solution for at least 4 months. Fat content from 40 to 60%.

Varieties:

Outwardly, it looks like a snow-white, semi-solid mass, a bit like cottage cheese, but its taste is brighter, salty, slightly sour.

It contains many beneficial microorganisms that synthesize special antibiotics that help a person cope with food poisoning.

There is another option - this is Feta-light, although it will not be so easy to find it on the shelves. However, the time spent searching will be fully justified.

Suluguni

Suluguni is a pickled cheese with a dense, even slightly hard consistency. It has a white or cream color, if smoked, then yellow. It is made from cow, sheep, goat or buffalo milk. There is little fat in it, 30-40%.

Manufacturing technology:

1. Strains of lactic acid and aroma-forming bacteria, pepsin, calcium chloride are added to pasteurized milk, heated to 38ºС.
2. The cheese layer is separated and subjected to cheddarization.
3. Cut into cubes and melt in whey or acidified water.
4. It is kneaded to a homogeneous consistency, laid out on a squeezing table, divided into pieces and made by hand into balls, kept for 2 days in an acid whey brine.

Arca cheese has a reduced fat content, only 17-35%, a pleasant taste, a dense, uniform texture, with small eyes. Indispensable for nutrition, people who really care about their health.

Low fat cheese calories

Cheese has been produced by man since ancient times, it has always been valued and loved.

Now we will find out the calorie content of the most common low-fat cheeses:

In this list of cheeses, you can now easily find "your" cheese for yourself, which will satisfy you in terms of usefulness, taste and price.

Conclusion

No wonder low-fat varieties of cheeses are so revered and are considered an elixir of health and longevity. They are the main building material for bones, improve metabolism and digestion.

Cheese is a natural protein product that the human body can absorb almost completely. In the process of ripening, the cheese becomes soluble, which means that all the beneficial substances will remain in our body.

Cheese will saturate the body with essential vitamins and minerals, improve mood. Eat it with pleasure!